This custard cake has a texture that is creamy and light, with a lovely nutty flavour from using GRAIN Sifted Red Spring Flour. The base of this recipe could easily be paired with any stewed seasonal fruit, and we can't wait to try it this summer with berries. It is a perfect way to enjoy stewed rhubarb, which can be prepared up to a week ahead.
~ recipe from The Kitchen McCabe
2 cups stewed rhubarb or other stewed fruit (blueberries would be wonderful)
¾ cup sugar
1 tablespoon lemon juice
1 teaspoon vanilla
1 stick (1/2 cup) butter, melted
¾ cup GRAIN Sifted Red Spring Flour
2 cups whole milk, lukewarm
powdered sugar, for dusting
Fold the egg whites gently in the batter, just until there are no large lumps left.
Pour batter into the prepared baking pan. Spoon the stewed rhubarb or other fruit randomly, in spoonfuls, over the top of the batter. The egg whites that remain on the top of the batter should be strong enough to support the fruit. Quickly put in the oven and bake for 40-60 minutes, or until the cake no longer jiggles when tapped. Bake time will vary depending on how hot your oven gets, so check the cake after 40 minutes.
Remove the cake from the oven and let sit for 10 minutes. Invert cake onto a cooling rack, by popping it out of the pan and onto a plate (face down). Once on the plate, very carefully invert the cake right side up onto a cooling rack. The cake should fall right out of the pan, but if you are worried about sticking, run a knife around the edge of the cake before inverting. Place the cake on a serving dish or cake stand and dust with powdered sugar right before serving.